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My grandmother, who was born in the mountains above Olympia, Greece, used to say that people from the Mediterranean had olive oil in their veins. In theory, she wasn't wrong; the Mediterranean diet derives as much as one-third of its calories from olive oil.
My grandmother bought her olive oil straight from the source--her local mill--and she had only two choices: virgin oil for cooking and refined oil for lighting lamps. We Yanks, on the other hand, are relegated to our local grocery store where we must decide between extra virgin, virgin, pure, light and pomace olive oil. In addition, we have to be concerned about the oil's freshness and whether the marketing ...